Stir-fried cabbage with carrots

Overview

In my hometown, cabbage is also called cabbage, sometimes also called lotus white. Because of its long retention period, farmers like to grow it. The outer leaves are often used for pig feed. Of course, many of them are grown at home. At that time, the family seemed to use cabbage for most of the year. Even now, I am a little scared to see cabbage. However, cabbage is rich in nutrients and allowed us to grow up healthily in that era of material poverty. The nutritional value of cabbage is almost the same as that of Chinese cabbage, and the vitamin C content is about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of cabbage vegetables. Therefore, pregnant women and anemia patients should eat more cabbage. Cabbage is also an important beauty product. Cabbage contains a certain ulcer healing factor, which has a good therapeutic effect on ulcers and can accelerate wound healing. It is an effective food for patients with gastric ulcers. Eating more cabbage can also increase appetite, promote digestion and prevent constipation.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• anti-allergic
• cabbage
• fresh vegetables
• garlic
• oil
• carrot
• salt

Ingredients

Steps

1. 1 Peel the carrots, wash and cut into shreds.

   

2. 2 Wash the cabbage and cut it into shreds.

   

3. 3 Peel the garlic and cut into shreds. Set aside.

   

4. 4 Heat oil in a wok, add shredded garlic and stir-fry garlic oil over low heat.

   

5. 5 Add cabbage and carrot shreds and stir-fry until cooked.

   

6. 6 Add appropriate amount of salt and some fresh vegetables, stir-fry evenly and serve.